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Winemaker's Notes:

Colección Vivanco are limited-production wines which capture the essence of traditional Rioja grape varieties and the extraordinary terroirs. Each wine has been characterized by various museum pieces depicted on the labels. In October, the grapes were hand-harvested and placed in small crates. These crates were then sent to cooling chambers for a minimum of 30 hours. Fermentation took place over 14 days in small French oak vats at 24-26°C. The grapes from each vineyard were fermented separately. Maceration periods varied based on this factor. Remaining on its lees throughout with occasional bâtonnage but without racking, the wine was aged for 18 months in new French oak barriques from different coopers, during which time malolactic fermentation occurred. The wine was bottled without fining nor filtration, then cellared an additional 6 months.

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Dinastia Vivanco:
The origins of the winemaking vocation of the Vivanco family date back to the year 1915; to the winemaking district of the village of Alberite, La Rioja, where Pedro Vivanco Gonzalez started to make wine for family use from his vineyards. In 1940 he bought a small wine cellar business in the same village. A curious caption had been carved over the door of that cellar reading: “he who walks by and is thirsty, if the door is, should enter and drink”.

Tasting Notes:

Good varietal aromas of raspberry and other red fruit, as well as toasted, jammy, minty and herbal notes. Good acidity gives this Garnacha great freshness, despite the depth of fruit flavors. A long finish rounds it out.

Colección Vivanco are limited-production wines which capture the essence of traditional Rioja grape varieties and the extraordinary terroirs. Each wine has been characterized by various museum pieces depicted on the labels. In October, the grapes were hand-harvested and placed in small crates. These crates were then sent to cooling chambers for a minimum of 30 hours. Fermentation took place over 14 days in small French oak vats at 24-26°C. The grapes from each vineyard were fermented separately. Maceration periods varied based on this factor. Remaining on its lees throughout with occasional bâtonnage but without racking, the wine was aged for 18 months in new French oak barriques from different coopers, during which time malolactic fermentation occurred. The wine was bottled without fining nor filtration, then cellared an additional 6 months.